A blend of three varieties: Frantoio and Leccino (Tuscany) and Nocellara del Belice (Sicily). Harvested from biologically grown trees that we planted in the Rustenberg valley outside Stellenbosch in 2009. Pressed in a two-phase oil decanter (which does not require addition of water) and allowed to settle and clear during two months (therefore no need to filter), which all help to preserve the lively flavours.
Tasting notes supplied by Omeros Demetriou from the Olive Branch Deli (Lifestyle on Kloof, Cape Town): Vibrant grassy aroma, mild and buttery on the pallet. Bitterness levels at the light to medium intensity and pungency at the medium level. The throat feel is relatively smooth (which will suit the local palette).